Hot weather + iced coffee = perfection. Er, kind of. I could do without the heat. But, the coffee?! I’ll take that any day. Hot, cold, rain, or shine.
I refuse to turn the oven on again in this heat as I did when I made my Carrot Cake Breakfast Muffins—I just couldn’t do it. Nope! Instead, I took the blender route today and made a deliciously frothy coffee and then poured it over ice.
But not just any coffee! I brewed come caramel flavored coffee, chilled it in the freezer, and then blended it with some half & half and a solid handful of Rolos. Yep! Those super amazing caramel-filled milk chocolate bites.
Chocolate, caramel, coffee, half & half?! Count me in.
I didn’t add any extra sweetener to my coffee, but feel free to add some brown sugar, honey, or whatever sweetener floats your boat. For me, the sugary Rolo candies add just the right amount of sweet, while still letting the richness of the caramel coffee shine through.
You know, you can certainly add ice to the blender along with the other goodies and make a frappuccino, if you prefer that to iced coffee. Do whatever your little heart desires. Both are fabulous!
Friends, pull out your blenders and get ‘em going! It’s too hot to wait a second longer.
- 2 cups cold caramel coffee
- ¼ cup half & half
- 12 rolos
- Sweetener of choice, if needed
- Add the coffee, half & half, rolos, and sweetener (if using) to a blender and blend until smooth. Add a few ice cubes to two glasses and pour the coffee over the ice. Sit back, relax, and enjoy!
• Source: Love.Bake.Read